Persian Cucumber Watermelon Salad



  • 1/2 Watermelon, cubed
  • Fresh mint leaves, picked
  • 1 Persian cucumber, peeled, cored, and sliced thin
  • Goat cheese, crumbled for topping
  • 2 tsp. White wine vinegar
  • 4 tsp. Olive oil
  • Salt & pepper to taste
  • 1 Shallot, finely chopped


Vinaigrette- In a medium size bowl whisk together the vinegar and olive until emulsified, then add the chopped shallots. Season to taste with salt & pepper

In a separate bowl add the cubed watermelon, sliced cucumber, and partial mint leaves.

Add the vinaigrette to the watermelon mix and lightly toss with a spatula. Serve on a small plate. Garnish with the remaining mint leaves and goat cheese crumble. Serve immediately.


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